Baked Cheesecake

BakedCheesecake copyCheesecake is a real weakness for me.  I love making them and I love eating them!
I try to save making them for special occasions only, this one was a birthday request from my husband who said he’d rather a cheesecake than a birthday cake. A man after my own heart!
I have a few recipes for non-bake cheeseckes, and flavoured ones too, but you just can’t go past a a classic New York style baked cheesecake in my opinion. Such a classic and so tasty. I used the seeds from vanilla pod to flavour this, and you really can taste and see the difference. I love seeing all the tiny black seeds when you slice the cake.

We served this with berry coulis – so simple to make in the Thermomix (recipe from the EDC) and the perfect accompaniment.

An  impressive result from a very simple recipe.

Baked Cheesecake
Prep Time
Cook Time
Total Time
Recipe type: Desserts
Serves: 8
  • 250g Granita biscuits
  • 125g butter
  • 2 x 250g tubs cream cheese
  • 130g castor sugar
  • 200ml sour cream
  • Seeds from 1 large vanilla pod, or 1 tsp vanilla paste or essence
  • 3 eggs
  1. Grease a 22cm springform tin, and preheat oven to 150 degrees (fan forced) / 170 degrees (non fan forced)
  2. Add butter to Tmx and melt 100 degrees, 2 minutes, speed 1.
  3. Add buscuits and process into fine crumbs, speed 5, 10 seconds.
  4. Press biscuit/butter mix into tin and extend about 4cm up the sides. I find using the MC to press the base down and into the corners of the tin works well. I can never get the edges looking entirely perfect, regardless of how long I spend on them. I figure nobody really cares how perfect a cheesecake looks if they are too busy thinking about how great it tastes.
  5. Put the base into the fridge to set while you prepare the filling.
  6. Clean and dry the Tmx bowl and add all the filling ingredients (cream cheese, sugar, sour cream, vanilla, and eggs). Mix speed 5, 30 seconds.
  7. Take the lid off, scrape the sides down and remix for a further 5 seconds at speed 5.
  8. Pout the mix into the cooled base and bake in the oven for 50 minutes until firm with only a sight wobble in the middle. Once cooked turn the oven off and set the door ajar to let the cheesecake cool inside for up to two hours (or as long as you have).
  9. Let sit in the fridge overnight before serving.
I like to serve this with berry coulis (recipe is in the Everyday cookbook).
Using vanilla pods or vanilla paste gives this a really beautiful flavour. And I love the look of the little black specks through the cake when you serve.


Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>